Making method of white marinating liquid

A production method and technology of white brine, applied in food ingredients as taste improvers, food ingredients as odor improvers, food science, etc., can solve the problems of brine flavor, unstable quality, complicated brine preparation, etc., and achieve smooth taste , easy to make, natural color effect

Inactive Publication Date: 2018-08-10
陈肇发
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0028] Traditional brine needs to prepare more than 20 kinds of traditional Chinese medicines and spices every time, boil a large pot and use it repeatedly for 10 times. The stewed products in the first few times have a strong stewed flavor and weak meat taste. After repeated stewed stewed products The meat taste is heavy, bu

Method used

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  • Making method of white marinating liquid
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  • Making method of white marinating liquid

Examples

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Example Embodiment

[0071] Example 1 A method for making white brine

[0072] 1. Materials to be prepared:

[0073] ①Pork spine;

[0074] ② Eat coarse salt.

[0075] 2. Production method: chop the pork spine into small pieces, soak in clean water for 90 minutes, remove part of the blood, and rinse with clean water. Pork spine and coarse salt are evenly mixed according to the mass ratio of 1:0.15, packed in porcelain, and marinated at about 15°C for 5 days. Add the marinated pork bones (including the undissolved salt) and water in a mass ratio of 1:3.5, add water, boil it over a strong fire, and remove the blood foam in time. The water will gradually become white in about 10 minutes. Change to low heat and boil for another 30 minutes. The color of the white brine will not deepen in the subsequent boiling process, but the aroma of the pork bones can be fully released, and the pork bones and floating foam can be filtered to obtain the white brine with a strong salty flavor. See figure 1 . figure 1 It can ...

Example Embodiment

[0078] Example 2 A method for making white brine

[0079] 1. Materials to be prepared:

[0080] ①Pork spine;

[0081] ② Eat coarse salt.

[0082] 2. Production method: chop pork spine into small pieces, soak in clean water for 60 minutes, remove part of the blood, and rinse with clean water. Pork spine pieces and coarse salt are evenly mixed according to the mass ratio of 1:0.2, packed in porcelain, and marinated at about 15°C for 8 days. Pour the marinated pork spine (the water produced during the marinating process and keep the undissolved salt grains) add clean water at a mass ratio of 1:2.5, boil it over a strong fire, and remove the blood foam in time. , The water will gradually become white in about 10 minutes. Change the heat to a low heat and boil for another 30 minutes to let the fragrance of the pork bones release. Filter the pork bones and foam to obtain a white brine with a strong salty fragrance.

Example Embodiment

[0083] Example 3 A method for making white brine

[0084] 1. Materials to be prepared:

[0085] ①Beef spine;

[0086] ② Eat coarse salt.

[0087] 2. Production method: chop the beef spine into small pieces, soak in clean water for 90 minutes, remove part of the blood, and rinse with clean water. Beef spine and coarse salt are evenly mixed according to the mass ratio of 1:0.2, packed in porcelain, and marinated at about 12°C for 6 days. Add the marinated beef bones (including undissolved salt) to water at a mass ratio of 1:3.5, boil it over a strong fire until bleeding foams, and remove the blood foam. The water will gradually become white in about 10 minutes. Change the heat to slow Boil for another 40 minutes to let the scent of the beef bones release, filter the beef bones and foam, and serve as a white brine with a rich salty flavor.

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Abstract

The invention discloses a making method of white marinating liquid, and belongs to the field of foods. The method comprises the following steps of chopping bones into small blocks; uniformly mixing the bone blocks with salt in the mass ratio of the bone blocks to the salt being 1 to (0.15-0.3), and performing pickling under the condition of 15-22 DEG C for 4-10 days; dumping moisture generated inthe pickling process, and adding an appropriate amount of water to the pickled bone blocks and the salt which does not dissolve; and performing cooking with a strong fire, and when the color of the water becomes white, performing cooking with a gentle fire for 25-40 minutes so as to obtain the white marinating liquid. When marinated products are made by the white marinating liquid disclosed by theinvention, the effects of strongly removing peculiar smell of meat and absorbing greasy taste can be achieved, the fragrance of the meat can be released, and the white marinating liquid has the effect of increasing aroma. Different marinating and cooking time is selected according to different meat, so that meat quality can maintain certain brittleness, and the mouth feel is refreshing and smooth. After cooking is completed, soaking is performed for corresponding time, so that the fragrance penetrates into skin texture, the taste is rich, original taste is reserved, and aftertaste is durable.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of white brine. Background technique [0002] Baidu Encyclopedia mentions that "brine (dish seasoning) is a seasoning commonly used in Chinese Cantonese cuisine (Chaozhou cuisine) and Fujian cuisine. It is a kind of soy sauce cooked with various spices. Brine is commonly used in Chinese Cantonese cuisine, Sichuan cuisine and many snacks. A kind of seasoning, the materials used are pepper, star anise, tangerine peel, cinnamon, licorice, grass fruit, sand ginger, ginger, green onion, light soy sauce, dark soy sauce and rock sugar, etc. It can be made in a few hours. Many restaurants The brine is reused because they believe that the longer the brine is cooked, the tastier it will be.” [0003] "Brine is widely used. Whether it is all kinds of meat, eggs or tofu, it can be boiled in brine. The brine is commonly used in the north and south. In the catering industr...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L5/20A23L13/40
CPCA23V2002/00A23L5/27A23L13/428A23L27/00A23L27/10A23V2200/15A23V2200/14
Inventor 陈肇发
Owner 陈肇发
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